Ingredients for Hot Chicken Salad Makeover Light
- Low Fat Mayonnaise
- Low Fat Sour Cream
- Plain Yogurt
- All Purpose Flour
- Nonfat Milk
- 2 tablespoons lemon juice
- Onions
- 1/2 teaspoon salt
- Cooked Chicken Breasts
- 1/2 cup finely chopped celery
- Sliced Water Chestnuts
- Seasoned Croutons
- Slivered Almonds
- Soft Breadcrumbs
- 2 tablespoons butter, melted
- Low Fat Cheddar Cheese
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How to Make Hot Chicken Salad Makeover Light
- Preheat oven to 350°F (175°C).
- In a small saucepan, whisk together 1/4 cup flour and 1 cup milk until smooth.
- Bring to a boil over medium heat, whisking constantly.
- Cook and stir for 2 minutes, or until thickened.
- Remove from heat and set aside.
- In a large bowl, whisk together 1 cup Greek yogurt, 1/4 cup light mayonnaise, 1/4 cup light sour cream, 2 tablespoons lemon juice, 1/4 cup chopped onion, and 1/2 teaspoon salt until smooth.
- Whisk in the cooked milk mixture until well combined.
- Stir in the shredded chicken, celery, water chestnuts, croutons, and toasted almonds.
- Lightly grease a 2-quart baking dish with non-stick cooking spray.
- Pour the chicken mixture into the prepared baking dish.
- Cover and bake for 25 minutes.
- In a small bowl, combine 1/2 cup bread crumbs and 2 tablespoons melted butter. Stir in 1/2 cup shredded cheddar cheese.
- Sprinkle the cheese breadcrumb mixture evenly over the casserole.
- Bake, uncovered, for 5-10 minutes more, or until heated through and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
17g
Fat
25g
Carbs
5g
